Under The Squash Vines

Cơm Cháy Kho Quẹt Chay:  Vegan Braised Mushroom Sauce and Scorched Rice

Ingredients: 

For the scorched rice:

4 cups jasmine rice, rinsed

6 cups water

1 teaspoon sesame oil

2 tablespoons mushroom seasoning granules

For the “kho quẹt”:

2 pints of any mushrooms you like, diced

1 bulb shallot, diced

1 bulb garlic, diced

2 stalks lemongrass, minced

4 Thai chili peppers, minced

4 Thai chili peppers, whole

1 tablespoon sugar

1 tablespoon vegan oyster sauce

2 cups water

2 tablespoons soy sauce or to taste

1 tablespoon vegan fish sauce or to taste

½ cup coconut milk

1 teaspoon ground black peppers

Green scallions for garnish, chopped

Cooking oil

Instructions: 

How to make the scorched rice:

1. Steam the rice with all the ingredients until cooked.

2. Use a Ziploc bag to mold rice into a rectangle. Cut rice into square pieces.

3. Heat oil on medium high heat. Pan fry the rice squares until brown to your liking.

How to make “kho quẹt”:

1. Heat oil on medium heat and add the rest of the shallots, garlic, and minced Thai chili peppers. Sautée 3 minutes. Add the mushrooms and cook until they’re brown (about 5 minutes).

2. Add the sugar and vegan oyster sauce and stir so it caramelizes but not burn. Caramelize until the color is dark brown.

3. Add coconut milk, soy sauce, vegan fish sauce, rice vinegar, and water. Taste the sauce and adjust the ingredients to your liking. Cover and simmer for 20 minutes.

4. Uncover and let the sauce reduce down to desired consistency.  Add the whole Thai chili peppers and ground black pepper.  

5. Turn off heat and add chopped scallions.

6. Dip the scorched rice in the sauce and enjoy!